Peel, pit and cut up fruit such as peaches, plums, nectarines, strawberries, etc. Puree in food processor or blender, adding water as necessary for desired consistency. Add optional ingredients, if you wish. The consistency should be like applesauce.

Core and slice firmer fruits such as apples/pears. Steam or boil fruit in 1/4 C water for 3-5 minutes. Puree with skins. Cool and force through a sieve. Add options to taste.

Drain canned / frozen fruits; boil down juice. Rehydrate dried fruits in hot water and puree. As above, the consistency should be like applesauce. Boil down thin puree if needed.

Line one cookie sheet or drying screen for each 2 C of puree with heavy plastic wrap, securing corners. Spread puree 1/8 " thick. Dry in food dehydrator or outside in the sunshine (cover with mesh / cheesecloth to protect from insects). OR dry in oven at 120-140 degrees Celsius; open oven door periodically to let out moisture. Also can use rear window of vehicle (:lol) parked in the sun or top of a wood stove. Dry for 1-2 days, depending on humidity and moisture of fruit. Dry until no sticky/moist spots remain.

Remove from baking sheet and plastic and roll. Store in airtight container in dry place.

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Sounds great!! I love that they cover every possibility - - - fresh fruit, dry fruit, canned or frozen. Plus the details for each type of fruit. I'll be making some raspberry & peach fruit leather later I think!

Kathy - made the tasty snackin chickers and WOW! Those are good! As good as the fried garlic I used to make eons ago and just EAT. I don't think it's as good for you as raw garlic, but it's tasty. Beca said they were too spicy, maybe too much cayenne (just a little, but I guess w/the sea salt and the garlic, it was a little much for her), but she ate about half a cup of them anyway

I add a handful of fresh basil to my hummus sometimes, and it makes it extra tasty, and pesto like!

I also eat some combo of avocado, tomatoes, boiled egg, on crisp breads like wasa crackers with some pesto as a snack. Classico makes a cheap pesto you can get in the store, and its easy to make your own if you grow basil or have a farmers market.

1/2c. cooked brown rice (1/2 cup before cooking, but it needs to be cooked in this recipe)
1/4 c lentils (I happen to like the red ones, myself. they cook more thoroughly)
a handfull of garden or petite peas
1 large diced carrot
1 small diced onion
1/2 cup sliced shrooms

I cook the rice separately, then mix in the rice at the end. I make it slightly smooshy but not sticky. VERY healthful, messy and yummy

When we can't find peace in ourselves it is vain to look for it elsewhere.

DIRECTIONS:
Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, stir together the tahini, honey and cinnamon. Mix in walnuts and oats until well blended. Drop by teaspoonfuls onto the prepared cookie sheets. Cookies should be about 2 inches apart.
Bake for 10 minutes in the preheated oven, or until edges are slightly brown. Cool on the baking sheet for a few minutes before removing to wire racks to cool completely.